Kitchen Mailbox Lentil Soup from Palm Palace
I hope you can help me, Marge. This is the year that I have committed myself to increase my repertoire of soup recipes. I never liked lentil soup until I tasted a delicious spicy version at Palm Palace in Ann Arbor. I have tried several Middle Eastern recipes, but none match the delicious flavor of the soup served there. I would appreciate any help you can give me in tracking down a similar soup recipe. Thank you.
Mr. Mustaca Dakoub himself, CEO of Palm Palace, gave me the recipe for your favorite lentil soup. The recipe, however was enough to feed a small army of hungry soup lovers. In breaking down the recipe to household-sized quantities, I had to make a few estimates on quantities of one or two items. This recipe will give you a great base for a fantastic lentil soup.
Thank you, Mr. Dakoub. This soup will be a favorite of many of our readers.
NOTE: The recipe calls for blended Pomace oil. I suggest you use olive oil. Palm Palace used Wonder brand long grain rice. I have not been able to find it in this area, so I suggest using any long grain white rice.
Lentil Soup like Palm Palace
3 pounds whole onions
3 pounds diced onion
3 pounds diced carrots
3 pounds sliced carrots
2 pounds diced green pepper
2 pounds thinly sliced leeks, white part only
4 ounces chopped parsley
2 ounces chopped cilantro
1/4 cup dry coriander
1 bulb peeled garlic,smashed or chopped
3 cups blended oil (they use Pomace oil)
4-6 cups water
1/2 cup red lentils
2 tablespoons long grain rice
3/4 cup salt
1/2 cup ground cumin
2 tablespoons ground black pepper
2 teaspoons ground cinnamon
1. In a large kettle heat the oil over medium heat. Add the whole onion, diced onion, carrot, celery, green pepper and leeks. Cook, stirring occasionally, until vegetables are soft, about 6-8 minutes. Add parsley, cilantro, coriander and garlic, stirring for about 1-2 minutes. Add water, lentils and rice and bring to a boil. Reduce heat and simmer, covered until lentils are tender, about 20 minutes.
2. Stir in cumin, salt, pepper and cinnamon. Continue to heat for 10 minutes longer, stirring occasionally.
Looking for a favorite recipe? E-mail Marge Biancke at firstname.lastname@example.org.